Serve with a fresh salad and/or cooked side vegetable.
Open cans of beans and drain and rinse. Set aside
In a small bowl add 1 tablespoon of olive oil to the breadcrumbs.
Season both sides of the chicken with herbs (keep a little over) and salt and pepper. Heat 1 1/2 tablespoons of olive oil in a large oven safe skillet over medium high heat. Add chicken skin-side down and leave to cook for 5-7 minutes (it should not stick to the pan anymore at this point). Flip the chicken and cook 2 minutes more on the other side. Transfer chicken to a warm platter to rest.
I love this Fall dish. I consider this a comfort meal.
Some things to note. I take great liberty with this meal. It is hearty and filling. Sometimes I want more tomatoes so I'll add a fresh one to the canned. Sometimes I want more crumbs on top so I'll add an extra half cup. I also sometimes use Panko breadcrumbs for the breadcrumbs. And yes finally I do sometimes swap out a can of Black beans for Cannellini beans.
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